In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

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Recent Review

I've made this twice now. I add one more corn cob and use veggie or chicken broth instead of water. With those minor changes, it is excellent. Since it is rich (despite no cream and low fat overall), I serve it as a "shooter" or a small cup - it's too much for a big bowl, in my opinion.